This companion volume to the 26-part public television series which begins airing in October 1997 contains more than 200 recipes for delicious and surprising fare, and is illustrated with more than 25 of Katzen's luminous paintings, richly evocative of the pleasures of cooking and eating.

I've owned this book for about four years, and during that time, I've only really ever been inspired to make three recipes, all of which came out okay but not good enough to make again. This book is a little fussy , I guess. The dishes seem involved and I get the feeling that a lot of the recipes just wouldn't work if I didn't find perfectly fresh, in season _____ [insert name of somewhat difficult to find, expensive vegetable]. Too many dishes that don't sound like they'll reheat well, etc.

I rI've owned this book for about four years, and during that time, I've only really ever been inspired to make three recipes, all of which came out okay but not good enough to make again. This book is a little fussy , I guess. The dishes seem involved and I get the feeling that a lot of the recipes just wouldn't work if I didn't find perfectly fresh, in season _____ [insert name of somewhat difficult to find, expensive vegetable]. Too many dishes that don't sound like they'll reheat well, etc.

I really liked Mollie Katzen's original Moosewood cookbook, back when I ate more dairy than I currently do (I'm ovo-lacto vegetarian, but I only really eat eggs and cheese out of the house). This one's a lot less with the cheese, but lacks the soul and enthusiasm of Moosewood (not hand-lettered, kind of boring watercolors instead of the author's drawings).

I wish I liked Mollie Katzen's recipes more. They all seem kind of boring to me. Like going over to a friend's house to sleepover and their parents make a well-meaning meal that somehow just doesn't taste right and you can't tell if it's just because you're not eating at your home or what. But she's, like, a big Name in vegetarian cooking, right?

I tried 2 from this book--the Avocado Pear Sorbet (awesome) and the Golden Rice Pie, I think it was called. It was a casserole, and it was okay. I haveI wish I liked Mollie Katzen's recipes more. They all seem kind of boring to me. Like going over to a friend's house to sleepover and their parents make a well-meaning meal that somehow just doesn't taste right and you can't tell if it's just because you're not eating at your home or what. But she's, like, a big Name in vegetarian cooking, right?

I tried 2 from this book--the Avocado Pear Sorbet (awesome) and the Golden Rice Pie, I think it was called. It was a casserole, and it was okay. I have already thought of some ways in which I will move the spices around in the recipe to make it less bland. And I put a little cinnamon on the pears in the sorbet and swapped peach nectar for pear nectar in the recipe to avoid having it all taste like a fruit roll up. I do love fruit roll-ups, but I'm not into total pear-osity....more

I want my cookbooks to have pictures of the food. I get way too happy when every recipe gets a photo and I'm satisfied if there's just a centerfold spread of a choice few.

There are zero photos in this book, but there are lovely watercolors of ingredients. Not very exciting.

Katzen is the author of Moosewood and The Enchanted Broccoli Forest (I love that title) and I had high hopes for this.

I saved *two* recipes.

A lot of these call for lots of prep and ingredients. Maybe I'm only giving it two stI want my cookbooks to have pictures of the food. I get way too happy when every recipe gets a photo and I'm satisfied if there's just a centerfold spread of a choice few.

There are zero photos in this book, but there are lovely watercolors of ingredients. Not very exciting.

Katzen is the author of Moosewood and The Enchanted Broccoli Forest (I love that title) and I had high hopes for this.

I saved *two* recipes.

A lot of these call for lots of prep and ingredients. Maybe I'm only giving it two stars because I'm feeling lazy, but I'm not looking for a ton of work to make something pretty. I want food on my plate in a fairly short amount of time. If I was in a Super Cooking Mood then I might be more in love with this, but it's a bit too time consuming for me right now....more

Happened to find this in Bookman today -- actually a hardcover not paperback -- it is the cookbook which went with the PBS programs and I believe the pub date is around 1997. It is gorgeous and I have a list of twelve things to try just in my first scan of it -- they seem relatively simple, fresh and the illustrations are wonderful -- plenty of Katzens lovely art works included. Just think of me experimenting and doing a little Snoopy dance at having found this one. ANyone for Raspberry-RhubarbHappened to find this in Bookman today -- actually a hardcover not paperback -- it is the cookbook which went with the PBS programs and I believe the pub date is around 1997. It is gorgeous and I have a list of twelve things to try just in my first scan of it -- they seem relatively simple, fresh and the illustrations are wonderful -- plenty of Katzens lovely art works included. Just think of me experimenting and doing a little Snoopy dance at having found this one. ANyone for Raspberry-Rhubarb Packets -- done in phyllo dough -- the idea of raspberry and rhubarb together sets my mouth watering. Or Cherry -Upside-Down Gingerbread --- yum....more

This is a solid book filled with solid vegetarian recipes. The author describes a recent shift in her cooking style from one main with sides to many sides as a main. As someone who frequently cooks one dish meals (aka one main with no sides), I find the idea of cooking beans and grains and vegetables separately a little overwheming for one everyday meal. The individaual recipes are decent to good, though, so I'm happy to keep it in my repertoire.

The uncommon soups and too many desserts are all of them delicious. Some of the other recipes--like the Moroccan Roasted Vegetable Stew (pp. 100-1) and Scalloped Potatoes (pp. 130-31) take hours to prepare and are (frankly) not worth the effort--but don't let me put you off another wonderful collection of Mollie Katzen creations. Personal favourites: Chilled Honeydew Soup; Blackberry Buckle.

This is a great cookbook! And I like that it doesn't include a great deal of fake meat and tofu like most vegetarian cookbooks. Sometimes I just want some delicious vegetables, and this helps me do that. I haven't made a ton of things from this yet, but everything so far has been great. I can't wait until spring for fresh produce to start arriving so I can delve into this more.

No pictures!!! ARRGGHHHH!!!! Just some hand drawn veggies from the author.

The food in here seemed quite boring, and rather bland. Nothing that I want to cook. The dessert section was ok, but I have a million dessert recipes. Maybe one or two of the sauces looked passable as well. It mostly seemed like nursing home food to me. Blech.

This is one of my favorite cookbooks ever! It is my go-to book when I want to try a new vegetable recipe. Mollie has a way of creating recipes that really let vegetables shine. (Although this ISBN is listed as paperback, it actually belongs to the hardback version, which I own.)

A Oh yum! I totally want this book. Another winner by Katzen -- lots of super yummy recipes on cooking veggies. So, so good. Full of Katzen's creative vegetable dishes. She is an amazing recipe-master!

Educated at the Eastman School of Music, Cornell University, and the San Francisco Art Institute. Although her formal training was as an artist and musician, she exhibited natural cooking inclinations from a very early age, and cooked professionally - in restaurants and as a caterer - for ten years. In 1973 she was one of the founders of the Moosewood Restaurant in Ithaca, New York, and during herEducated at the Eastman School of Music, Cornell University, and the San Francisco Art Institute. Although her formal training was as an artist and musician, she exhibited natural cooking inclinations from a very early age, and cooked professionally - in restaurants and as a caterer - for ten years. In 1973 she was one of the founders of the Moosewood Restaurant in Ithaca, New York, and during her five years of cooking there, she compiled, illustrated and handlettered the Moosewood Cookbook.In addition to her writing and illustrating, Mollie is a committed student of classical piano. ...more